Tired of holiday leftovers yet? I sure am, and this dish was a quick and spicy cure for the post-holiday blues.
1 pound raw shrimp (36-40 count) peeled and deveined
1 medium onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can tomato sauce
1-2 tablespoons cajun seasoning
1 tablespoon bacon fat
Salt and pepper
In a large chef’s pan, melt the bacon fat over medium heat. Add the chopped onion, celery, pepper, and garlic and sweat until soft (about 5 minutes). Add the diced tomatoes and tomato sauce. Reduce the heat and simmer for 10 minutes until the veggies are tender.
Add the cajun seasoning. Taste and adjust seasoning.
Add the shrimp and cook just until they turn pink and start to curl.
I served this over some brown rice and it was great – spicy with plenty of veggies and shrimp. This dish is better if you take the time to make a roux and add some andouille sausage, but I’ll give it 4 stars for being a quick way to get something on our weeknight table that didn’t have a spec of leftover ham or turkey in it.